Quick Question: If I cook chicken so that there's no pink in it, is it safe to eat?

I know everybody is going to say, 'get a food thermometer!' and I know, I'm going to. I just can't go to the store tonight.

I know it's supposed to be at the internal temp of 155-170. And I've read online that it can reach that temperature while still being pink on the inside. So I was wondering, if I cook it so theres no pink, is it safe to eat?

I don't mind dry meat, I'm adding sauces so it won't be too dry.

bon appetit